BLACK BEAN SALAD

Black Bean Salad image

Provided by Galley Wench

Categories Mexican

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 14

2 (15 ounce) cans black beans, drained and rinsed
1 cup corn (fresh preferred but frozen or canned can be substituted)
1 red bell pepper, seeded and chopped
1/2 red onion, chopped (approximately 1/2 cup)
1 poblano pepper, seeded and chopped (for less heat substitute a green pepper)
1/4 cup chopped fresh cilantro
1/4 cup pine nuts
9 tablespoons fresh lime juice
3 tablespoons extra virgin olive oil
1 shallot, diced
1 1/2 tablespoons honey
1/4 teaspoon cayenne pepper (to taste)
1/2 teaspoon cumin
1/2 teaspoon salt

Steps:

Mix together the beans, corn, red pepper, onion and poblano pepper.
Sprinkle in cilantro.
Set aside.
In small jar mix together the lime juice, olive oil, honey, shallots, cayenne pepper, salt, cumin and shake.
Pour dressing over bean mixture and refrigerate for at least 2 hours prior to serving.
Sprinkle pine nuts on top before serving.

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